Beetroot, goat’s cheese and walnut pittas
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 wholemeal pittaor 4 mini
- 1 raw beetrootmedium sized, peeled and grated
- 50g rocket
- 50g lambs lettuce
- ½ lemonjuiced
- olive oil
- 1tbsp red onion chutney
- 50g soft goat’s cheese
- 1tbsp walnut halvestoasted and chopped
Nutrition: per serving
- kcal300
- fat12.2g
- carbs33.2g
- fibre4.5g
- protein14.1g
- salt0.9g
Method
step 1
Toast the pittas. Mix the grated beetroot with the rocket and lamb’s lettuce, tossing in a little lemon juice, some seasoning and 1 tsp of olive oil. Split the pittas down one side and spread the onion chutney on one half and then add the salad leaves. Crumble the goat’s cheese on top and scatter with the chopped, toasted walnuts.
